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1
Grill the chicken breasts over medium-hot coals for 15 to 18 minutes, turning once, or until tender and juices run clear.
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2
Remove from the grill and place in a single layer on a platter; sprinkle with lemon juice and set aside.
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3
In a large bowl, toss pasta, red pepper, celery, onion and dill.
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4
Remove chicken from platter; pour juices into a bowl.
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5
Slice chicken crosswise into thin strips; add to pasta mixture.
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6
To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well.
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7
Add oil very slowly in a stream until dressing is thickened.
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8
Pour over salad and toss.
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9
Serve in a lettuce-lined bowl or on individual lettuce-lined plates.
